📝 About This Recipe
Forget the frozen aisle; these homemade pizza pockets feature a buttery, garlic-infused crust stuffed with premium molten mozzarella and a zesty, herb-forward marinara. Inspired by the classic Italian 'calzone' but scaled down for a convenient fast-food format, these pockets offer a satisfying crunch followed by a burst of savory pepperoni and fresh basil. They are the perfect elevated comfort food for busy weeknights or game-day gatherings.
🥗 Ingredients
The Dough
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 1/4 cup All-purpose flour (for dusting the work surface)
- 1 tablespoon Cornmeal (for the baking sheet texture)
The Filling
- 2 cups Whole milk mozzarella cheese (shredded)
- 1/2 cup Ricotta cheese (drained of excess moisture)
- 1/2 cup Pepperoni (finely chopped to ensure even distribution)
- 1/2 cup Thick Marinara sauce (plus extra for dipping)
- 8-10 leaves Fresh Basil (chiffonade or finely torn)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red pepper flakes (optional, for heat)
The Garlic Butter Glaze
- 3 tablespoons Unsalted butter (melted)
- 1/2 teaspoon Garlic powder
- 2 tablespoons Parmesan cheese (grated)
- 1 Egg (beaten with 1 tsp water for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and lightly sprinkle with cornmeal to prevent sticking and add crunch.
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2
In a medium mixing bowl, combine the shredded mozzarella, ricotta, chopped pepperoni, dried oregano, red pepper flakes, and fresh basil. Mix until well incorporated.
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3
On a lightly floured surface, divide your pizza dough into 8 equal-sized balls (roughly the size of a large lemon).
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4
Roll each dough ball into a rectangle or oval, approximately 5x7 inches. Ensure the dough is thin but not translucent, or it may tear during baking.
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5
Spread 1 tablespoon of marinara sauce onto the center of each dough piece, leaving a 1-inch border all around the edges.
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6
Place approximately 3 tablespoons of the cheese and pepperoni mixture on top of the sauce.
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7
Brush the edges of the dough lightly with the beaten egg wash; this acts as the 'glue' to keep your pockets sealed.
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8
Fold the dough over the filling to create a rectangular pocket. Press the edges firmly with your fingers to seal.
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9
Use the tines of a fork to crimp the edges tightly, ensuring no filling can escape during the expansion in the oven.
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10
Transfer the pockets to the prepared baking sheet. Use a sharp knife to poke two small steam vents in the top of each pocket.
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11
Brush the tops of the pockets generously with the remaining egg wash for a glossy, golden finish.
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12
Bake for 15-18 minutes, or until the pockets are puffed and a deep golden brown.
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13
While baking, whisk together the melted butter, garlic powder, and grated Parmesan cheese.
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14
Remove the pockets from the oven and immediately brush them with the garlic-parmesan butter while they are piping hot.
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15
Let the pockets rest for at least 5 minutes before serving. The filling will be extremely hot and needs time to set.
💡 Chef's Tips
Always let your dough come to room temperature for 30 minutes before rolling; it prevents the dough from snapping back. Don't overstuff! Too much filling will cause the seams to burst during the baking process. If your marinara is very watery, simmer it on the stove for 10 minutes to thicken it before using. For a vegetarian version, swap pepperoni for sautéed mushrooms or finely chopped bell peppers. To freeze, bake them fully, let them cool, and wrap individually in foil; reheat in an air fryer for 5 minutes at 350°F.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce or creamy garlic ranch for dipping. Pair with a crisp Caesar salad to cut through the richness of the cheese. A cold Italian soda or a crisp pilsner beer complements the savory flavors perfectly. Serve alongside crunchy vegetable sticks like celery and carrots for a balanced fast-food meal.